Ricotta & Spinach Stuffed Pasta Shells WITH RATATOUILLE SAUCE

Now this is SAUCY

This dish is basically like a warm, cheesy blanket - which feels like a much needed comforting hug as we’re approaching the colder and darker months.

Also, do you fancy ratatouille? If yes, this this is for you and if no, let me show you how delicious the blend of red peppers, aubergine, zucchini and tomatoes can be! The sauce for this dish is no simple tomato sauce, but rather a symphony of mediterranean vegetables. Was this a notch too poetic? Nevermind me then, I must’ve gotten carried away. Anywho, let’s cook!

Servings: 3 - 4 

Total time: 1 hour

For THE SAUCE

Ingredients

2 tbsp olive oil

3 pointed peppers

1 eggplant

1 small zucchini

1 red onion

100g cherry tomatoes

1/2 head of garlic (6 cloves)

500ml tomato puree

1 tbsp tomato paste

1 tbsp balsamic vinegar

1 tsp dried oregano

handful of fresh basil

salt and pepper to taste

For the Pasta

Ingredients

300g conchiglioni (pasta shells)

1 tbsp olive oil

2 shallots

2 garlic cloves

200g spinach, washed and dried

250g ricotta

fresh parmesan

salt and pepper to taste

Instructions

1. We’ll start with the sauce: preheat your oven to 200°C and line a baking tray with parchment paper. De-seed the peppers, then slice into rough chunks. Cut the eggplant, zucchini and onion into similar sized pieces, then transfer all the vegetables onto the baking tray. Add the tomatoes and cut the head of garlic in half, then drizzle everything with olive oil and give it a toss. Season and salt and pepper to taste, then roast in the oven for 25 - 30 minutes.

2. In a big pot, heat the tomato puree, tomato paste, balsamic vinegar, dried oregano and basil. Once the vegetables are done roasting, transfer them to the same pot. Squeeze the roasted garlic out of its skin and add to the rest. With a hand blender, puree the sauce until smooth, then season with salt and pepper.

3. Chop the shallots into small cubes, then fry them in olive oil until fragrant. Slightly reduce the heat, then add the spinach one big handful at a time until it wilts. Peel the garlic cloves and finely grate them, then add this to the mix. Season with salt and pepper to taste, then let this cool to room temperature. Combine the ricotta with the sautéed spinach in a bowl and add about 1/4 cup of grated parmesan as well as salt and pepper to taste. Mix to combine until an even mass forms, then set aside.

4. Cook the pasta according to the package instructions until al dente. Once they’re done cooking, pour them through a sieve and briefly rinse under cold water, them place them back in the pot that you cooked them in and drizzle with a bit of olive oil as to stop them from sticking to each other.

5. Lightly grease a large baking dish with olive oil, then add in the sauce. Stuff each pasta shell with about 2 tsp of the ricotta spinach filling, then place on top of the sauce. Once all shells are stuffed and your baking dish is fully packed, place the pasta in the oven for 20 minutes at 180°C. Grate some more fresh parmesan over the dish just before serving and garnish with some freshly cracked black pepper and fresh basil leaves. Dive in and do have seconds!